Chinese Food
Scalded kale / kale [anti cancer king, strong antioxidant] vegetarian vegetable, peach, nutritionist's private kitchen
(100772 views)![Scalded kale / kale [anti cancer king, strong antioxidant] vegetarian vegetable, peach, nutritionist's private kitchen](https://cp1.douguo.com/upload/caiku/f/b/9/yuan_fb2ee084cfd53bdd4061f00fc1f9b0f9.jpg)
Kale is rich in vitamin C, vitamin B, carotene, calcium, folate, iron, potassium, etc. 1. Glucosinolates are rich in glucosinolates, which are powerful anticancer ingredients and antioxidants. Regular consumption of kale can not only reduce cholesterol, soften blood vessels, prevent heart disease, but also anti-cancer and anti-oxidation. 2. It contains unique glucosinolates and mustard blue contains unique glucosinolates. It can form isothiocyanic acid and play a strong detoxification and detoxification effect. 3. Kale rich in calcium is a calcium supplement expert besides milk. The calcium content of kale is up to 128 mg / 100g, while the calcium content of milk of the same quality is about 100 mg. 4. The content of vitamin C in Brassica juncea is much higher than that in amaranth. Amaranth was once considered to be the vegetable with the highest content of vitamin C. 5. With unique glucosinolates, mustard blue with unique
Cooking ingredients
Cooking Steps
Step1:There are two kinds of broccoli. They are grown broccoli. They are usually made into broccoli. There is also a kind of mustard that hasn't grown up. Cantonese often eat it.
Step2:Wash the mustard. Break off the twigs at the top. Big mustard is peeled with a knife. Actually, the mustard skin is super nutritious. This season, the skin is too hard to bite. You can only give up.
Step3:Slice.
Step4:The twigs of broccoli. Break them off and clean them.
Step5:Juice mixing - 1 tablespoon white sugar, 1 tablespoon hot water, 1.5 tablespoon raw soy sauce (Li Jinji is mellow), 1 tablespoon San Tian sesame oil. Mix well to make a sauce.
Step6:Slice 2 pieces of Chaotianjiao and put them into the sauce.
Step7:In a snow pan, heat a pot of hot water and put in 1 teaspoon of salt.
Step8:After boiling, put in the mustard first.
Step9:Drop a few drops of olive oil. As soon as it boils, take it out and put it on a plate.
Step10:Put in the mustard leaves and blanch them. Take them out as soon as you roll them
Step11:After setting, the color is green. Light green, dark green and tender green. It's very healthy.
Step12:Broccoli = health
Step13:Drizzle. Sauce. O
Cooking tips:Mustard is crisp and sweet. But the beauty is that it's a little bitter. So when cooking, you need to fly water to taste bitter. The stem of Chinese kale is thick and contains less water, but the epidermis has a layer of wax, so it will taste crisp but not hard. Before the mustard grows up, the small mustard can be picked and eaten. Although mustard has some bitter taste, it's a good medicine with bitter taste. Mustard has the effect of detoxification. It can also dissipate phlegm and asthma. A friend who has a little cough can eat mustard to dissipate phlegm. For people with wind heat, cold, sore throat or asthma, they can take mustard to recuperate themselves. Because mustard contains carotene, it can stimulate gastrointestinal peristalsis, moisten intestines, aid digestion and is very good for skin. Mustard contains rich glucosinolates, which are very powerful anti-cancer ingredients. Regular consumption of mustard can not only reduce cholesterol, soften blood vessels, prevent heart disease, but also anti-cancer and anti-oxidation. Mustard is a strong presence. Delicious food
